These yummy banana muffins are gluten-free, dairy-free and sugar-free, and topped with a simple chocolate icing.


  • 2 ripe bananas, mashed
  • 2 free range eggs
  • 1 tsp vanilla extract
  • 1/4 cup natural yoghurt
  • 1/3 cup vegetable oil
  • 1/4 cup Natvia
  • 1/3 cup shredded coconut
  • 1/3 cup coconut flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Icing
  • 1 1/4 cup Natvia Icing mix
  • 3 tbsp chocolate Fangks
  • 1 tbsp butter, softened
  • hot water, as needed


  1. Preheat oven to 175C and line a muffin tin with muffin cases.
  2. Mix together the dry ingredients.
  3. In a separate bowl, mix together the wet ingredients.
  4. Combine well, then divide between muffin cases and bake for 20-25 minutes or until browned.
  5. For the icing, combine Natvia and Fangks in a small bowl. Add softened butter and 1/3 cup hot water and stir until smooth. Add more water if desired to reach the desired consistency.
  6. Top cooled muffins with icing and serve!

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